anything i need to know to cook this thing? i bought it because it was on sale at bigg's but i have actually never heard of it before. normally i get sirloin or ribeye so i want to know if there are any tricks or pitfalls i should be aware of. i was planning to just toss it on the grill until it seemed to be about medium rare and then do a chimichurri sauce with it.
also, what the hell is a flat iron steak anyway? anyone who wants to educate me on steak cuts is more than welcome... i am confused.
7 comments:
Flat iron steak is the closest thing in the US to a French cut called a paleron. It's cheap but flavorful. Make beef bourgignone with it. I like Anthony Bourdain's recipe, which I can give you tomorrow night when I'm home.
Or I could use my google fu and send it to you now.
http://www.goanddomichigan.com/stories/111606/mor_letseat001.shtml
it's on sale at biggs? i gotta go get some. love that. i throw it on the grill with a little montreal steak seasoning and it's fantastic -- 6 minutes or so a side and that's all she needs. it's a great cut
yummy... thanks for the tips, guys!
It's part of the blade chuck roast:
http://www.certifiedangusbeef.com/chef/cuts.php
It's awesome. Grilled or roasted.
It is a popular misconception that a flatiron is a part of the blade. It is in fact what is commonly referred to as "the cow's turkey tail"
As more and more people are discovering, anal and perianal meat can be quite delicious. As food writer Jirapong Wongwiwait said, "I feel as if I am tasting everything this cow has ever tasted."
But enough history. The important thing is that you cook your steak to a safe temperature of 100 degrees and enjoy it!
i can't wait to grill me up some cow anus!
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